White chocolate celebration cake

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This cake is so impressive it works for any occasion. It takes a bit of time to make and assemble but it's well worth the effort. Rich on the outside, light sponge on the inside.

Prep time: 15 mins
Cooking time: 1 hr 15 mins
(may need an extra 15 mins)
Total time: 1 hr 40 mins
Serves: 10
Skill level: Bit of effort
Costs: Mid-price

Ingredients

To crystallise rose petals, wash edible petals and dry with kitchen paper. Dip half of the petal in lightly beaten egg white then dip in sugar. Dry on a wire rack.

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For the cake

300g (10½ oz) butter
300g (10½ oz) caster sugar
5 large eggs, beaten
350g (12oz) plain flour, sifted
1½ tsp baking powder
Grated rind of 1 orange
3tbsp orange juice

For the coating

100ml (3½ fl oz) double cream
225g (8oz) good quality white chocolate, chopped

To decorate

Crystallised rose petals
Pink macaroons
Handful fresh raspberries
Handful fresh strawberries, halved

Method

Preheat the oven to 180°C (350°F, gas mark 4) . Grease and line a 20cm (8in) cake tin. Cream together the butter and sugar until fluffy. Gradually add the eggs, beating well between each addition. Fold in the flour, baking powder, orange rind and juice. Transfer the mixture to the prepared cake tin.
Bake in the oven for 75-90 mins, or until golden brown and springy. Leave to cool in the tin for about 5 mins before turning on to a wire rack to finish cooling.
For the coating, heat the cream in a saucepan (but do not boil) and pour over the white chocolate. Mix it gently with a wooden spoon until smooth and glossy. Pour over the cake, and spread on the top and sides with a palette knife.
Transfer to a serving plate and put in the fridge to set for 15 mins.
Decorate with the rose petals, macaroons and fruit just before serving.

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Your comments

Charlie, posted 2 weeks ago

Wow - this cake looks amazing. I need to make it as a gift for a friend but I think I might make one for my family too.

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Immy Landi, posted 2 months ago

I really am liking the idea of using White chocolate as a covering for the cake. I wanted to know how long the cake would stay outside (at room temperature) for, before it starts to melt and how long it would last if refriderated? Many Thanks Immy

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Rolf, posted 1 year ago

Thanks, Rolf

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